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Sify Home > Food > Vegrecipes > Category > Sweets and cakes > Eggless cakes > Eggless Almond Nankhatai
Eggless Almond Nankhatai
Method
- Heat the oven to 350� F. Lightly coat a large baking tray with butter and dust with all-purpose flour and set aside.
- Sift the flour, baking powder, and milk powder in a mixing bowl.
- Beat the butter and sugar in a separate bowl till it is light and fluffy.
- Fold in the flour mixture into this and whisk again, in the same direction until it is smooth.
- Finally add the almond or vanilla essence.
- Remember, this will not be as liquid as your cake dough.
- Cookie dough is supposed to be firmer so that it can easily form shapes.
- Now take some oil and grease your plams.
- Divide the dough into 12 equal portions, then flatten the dough and form a circular shape with your palms.
- Keep pressing the edges to form a smooth cookie.
- Alternately, you can use a cookie cutter or mould if you are more comfortable with it.
- Pinch a small almond in the center of the cookie, and add the almond or peanut into it.
- Make all the nankhatais in this way and arrange on the baking tray, at least 1-2 inches apart.
- Bake them for 10-15 mins, or until done. Do not overbake as that would make them hard and burnt!
- Remove from the oven, let them cool down to room temperature, then store them in an air-tight container.
- You can even refrigerate them for a longer period.
- Just warm them in the microwave for 10 secs before serving.
- Savour these simple and delicious almond cookies or nankhatai as it melts in your mouth!!
Ingredients:
2 cups - all purpose flour (maida)
1 cup - powdered sugar (or adjust to taste)
1/2 cup - butter or ghee
2 tbsp - baking powder
3 tbsp - milk powder
12 to 15 - almonds, slit in halves, skin removed (you can even use peanuts)
4 tsp - almond essence (you can use vanilla if almond is not available)
cookie cutter (optional)
2 cups - all purpose flour (maida)
1 cup - powdered sugar (or adjust to taste)
1/2 cup - butter or ghee
2 tbsp - baking powder
3 tbsp - milk powder
12 to 15 - almonds, slit in halves, skin removed (you can even use peanuts)
4 tsp - almond essence (you can use vanilla if almond is not available)
cookie cutter (optional)
